Turkey and Pepper Risotto
Total time: 35 minutes
This is such a colorful risotto, it makes me happy just to have it on the table! I used both red and green peppers, and black olives. The turkey was cutlets, sliced thin, but a small piece of turkey tenderloin would work as well (check the freezer). As always, use freshly grated Parmesan, not the stuff in the can!
Ingredients:
- 2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano), 112gr, 4oz
- 1/2 cup dry, white wine, 120gr, 4.2oz
- 2 1/4 cups chicken stock, 500gr, 17.6oz
- 1/2 onion, 55gr, 1.9oz
- 2 tsp butter, 9.5gr, .34oz
- 1/2 cup Parmesan cheese - freshly grated, 50gr, 1.8oz
- Condimenti
- 6oz turkey cutlet or tenderloin (you could substitute one chicken breast), 175gr, 6.2oz
- 1/2 onion, 55gr, 1.9oz
- 1/3 red pepper (1/2 cup chopped), 55gr, 1.9oz
- 1/3 green pepper (1/2 cup chopped), 55gr, 1.9oz
- 8 - 10 olives, pitted black, Greek olives (you could use Kalamata), 25gr, .88oz Greek
- 1 tsp oregano
- 2 tsp olive oil, 9gr, .32oz
Instructions:
- Heat chicken stock and keep hot over low heat.
- Finely chop onion.
- Cut the turkey into strips.
- Chop the onion and peppers.
- Pit olives, if needed, and cut in half
- In medium saucepan heat butter over medium-high heat. Add 1/2 onion and sauté until transparent
- Add rice and sauté stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring.
- Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate.
- Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
- Condimenti
- Heat olive oil in nonstick skillet. Add onion and sauté 5 minutes.
- Add peppers and sauté 5 minutes longer.
- Add turkey and sauté until done, 7 - 9 minutes.
- Add olives, oregano, and stir to combine.
- Reduce heat to keep warm until needed for risotto.
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Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1173 / 586.5 Total Carbohydrates: 114 / 57 Dietary Fiber: 9 / 4.5 Total Fat: 37 / 18.5 Saturated Fat: 16 / 8 Cholesterol: 187 / 93.5 Protein: 77 / 38.5 Calcium: 670 / 335 Sodium: 1930 / 965 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/